Melon Nutrition Facts

64 calories in 1 cup, balls

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Calories in Melon
Melons, honeydew, raw
64 calories in Melon, 1 cup, balls
1 cup, balls = 177g ≈ 0.390lb ≈ 6.24oz
0.36 calories / gram
1 Weight Watchers point
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Calorie Sources:92% carbohydrates; 5% proteins; 3% fats
Fats:0.25 g (2 calories, 0% by weight)
Carbohydrates:16.09 g (58 calories, 9% by weight)
Proteins:0.96 g (3 calories, 1% by weight)
Water:158.98 g (90% by weight)
Fat Composition:60% polyunsaturated; 36% saturated; 4% monounsaturated
Trans Fat :~
Dietary Fiber:1.42 g (1% by weight)
Serving Sizes: 100 g
1 cup, balls
1 cup, diced (approx 20 pieces per cup)
1 melon (5-1/4" dia)
1 melon (6" - 7" dia)
1 wedge (1/8 of 5-1/4" dia melon)
1 wedge (1/8 of 6" to 7" dia melon)
10 honeydew balls
1 NLEA serving
Scientific Name:Cucumis melo
Refuse:54 %
Refuse Description:5% cavity contents, rind 49%
Food Group:Fruits and Fruit Juices
USDA #:9184
Tags: honeydew; melon;
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Vitamin A:89 IU
Retinol Activity Equivalent:5.31 mcg
β-Carotene:53.10 mcg
Lutein + Zeaxanthin:47.79 mcg
Vitamin B-1:53.10 mcg
Vitamin B-2:17.70 mcg
Vitamin B-3:725.70 mcg
Vitamin B-5:265.50 mcg
Vitamin B-6:141.60 mcg
Vitamin B-9:33.63 mcg
Food folate:33.63 mcg
Dietary Folate Equivalent:33.63 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:13.45 mg
Vitamin C:31.86 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:35.40 mcg
Added α-Tocopherol:~
γ-Tocopherol:53.10 mcg
Vitamin K:5.13 mcg
Calcium (Ca):10.62 mg
Copper (Cu):35.40 mcg
Fluoride (F):~
Iron (Fe):300.90 mcg
Magnesium (Mg):17.70 mg
Manganese (Mn):35.40 mcg
Phosphorus (P):19.47 mg
Potassium (K):0.40 g
Selenium (Se):1.24 mcg
Sodium (Na):31.86 mg
Zinc (Zn):159.30 mcg
Carbohydrates Total:16.09 g
Dietary Fiber:1.42 g
Sugars Total:14.37 g
Fructose:5.24 g
Glucose/Dextrose:4.74 g
Sucrose:4.39 g
Proteins Total:0.96 g
Essential amino acids
Phenylalanine:17.70 mg
Leucine:17.70 mg
Methionine:8.85 mg
Lysine:17.70 mg
Isoleucine:17.70 mg
Valine:17.70 mg
Threonine:17.70 mg
Tryptophan:8.85 mg
Histidine:8.85 mg
Arginine:17.70 mg
Non-essential amino acids
Alanine:70.80 mg
Aspartic acid:0.14 g
Cystine:8.85 mg
Glutamic acid:0.27 g
Glycine:17.70 mg
Proline:17.70 mg
Serine:35.40 mg
Tyrosine:17.70 mg
Fats Total:0.25 g
Saturated fatty acids:53.10 mg
Monounsaturated fatty acids:5.31 mg
Polyunsaturated fatty acids:88.50 mg
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:3.54 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:3.54 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:53.10 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:5.31 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.31 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:35.40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:53.10 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.73 g
Product Type:Melon
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:1 / 10
Zone Diet Rating:0 / 10
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Did you know?...Before modern food storage techniques were devised, sailors on long voyages would frequently eat only meat, bread, and canned foods - all of which are low in Vitamin C. Fresh fruits and vegetables - the best source of vitamin C - were a scarce commodity because of their short shelf-life.
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